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VEGAN CORNBREAD
Ingredients
- 2 cups organic cornmeal
- 1 cup organic unbleached all-purpose flour
- 2 teaspoons baking powder (aluminum-free)
- 1/3 cup organic coconut oil (melted/liquid)
- 2 tablespoons organic maple syrup
- 2 cups homemade almond milk (room temperature)
- 2 teaspoons organic apple cider vinegar (or fresh squeezed lemon juice)
- 1/2 teaspoon Himalayan pink salt
- 1 Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.
- Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
- Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
- Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick).
- Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish.
- Bake at 350 degrees for approximately 30 - 35 minutes.
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